Directions

Soak mushrooms in hot water until soft, then slice thinly. Soak bean thread noodles in boiling water until soft. Use scissors to cut coarsely into about 1 inch lengths. Chop cilantro. If you have the roots, wash well, pound in a mortar and chop fine. Slice green onions lengthwise 2 or 3 times, then cut into 2-inch lengths. Shred crab meat. Peel and de-vein shrimp, chop fine.

Add pepper, fish sauce, and fructose. Mix well and turn into a bowl. May be prepared in advance.

Place each wonton wrapper on work surface so that it is a diamond shape. Place a heaping tablespoonful of filling in the centre of the wrapper and mold the filling into a cylindrical shape with your fingers. Pick up the point of the wrapper closest to you and fold it over the filling so that the wrapper just covers the filling. Brush a little water on the corner furthest from you (acts like glue). With the thumb and forefinger of each hand, fold the ends of the wrapper in toward the centre, then roll the whole thing away from you to make a tidy cylindrical roll. At this point, they may be refrigerated up to 24 hours. Never deep fry and then reheat.

Heat about 2 cups oil in a heavy pot or deep fryer set at 400oF. Cook a few at a time until wrappers are a deep golden brown and crispy. Remove and drain on paper towels